Fitbomb and I stayed up late last night working on our side project so I was especially grumpy when the Double-O’s barged into our room at 7:00 a.m. on the dot. Mommy really needed her black espresso this morning. Since I still had a hacking cough, didn’t get enough sleep, and the boys had no school, I decided to skip out on my class at CrossFit Palo Alto. Are those good enough excuses, Coach Trish?

Instead of getting my WOD on, I spent the morning hanging with the boys and making a quick batch of pressure cooker beef broth with oxtails and cross shanks to soothe my raw throat.

As I babysat the kids and the pot of pressurized broth, I patiently scrambled eggs and ghee a la Gordon Ramsay for breakfast. These come out with an ultra-creamy and custardy texture, but it’s much easier to achieve these results in the SousVide Supreme – with no effort.

At lunchtime, I downed a couple of bowls of soup filled with fork tender beef. I know bone broth is good for you, but it tastes so much better when you’ve got some meat in there, too.

I seasoned a big pile of New York steaks with Magic Mushroom Powder, vacuum-sealed them, and dunked them in the SousVide Supreme for a few hours.

In the afternoon, I dropped the Double-O’s at my in-laws for the weekend. Fitbomb and I have a weekend rendezvous at Catalyst Athletics for a two-day Oly Lifting seminar. Who says romance is dead?

Oh! I almost forgot that I got in a fender bender this afternoon. I’m fine and the car is a little dinged, but I’m p.o.’d that some inattentive loser of a driver is causing me to be carless for a week. On a brighter note, the accident occurred as I was returning home after a super-productive meeting with some people about our side project. I have to say it’s looking pretty darn cool, and I’m proud of all the hard work Fitbomb and I’ve put into it. I’ll have an announcement soon, I promise.

For dinner, we hosted our best buds S & J and their adorable son, M. I used the pressure cooker to make a batch of cauliflower, parsnip, and carrot puree

…prepared a gravy with sauteed mushrooms…

…sauteed chard and red onions…

…and charred the sous vide New York steaks with my kitchen torch.

Time to get some zzz’s!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *